Water-in-oil (W/O) and oil-in-water (O/W) emulsions are found in everyday meals, mainly as margarine, low fat spread, and butter (W/O) or, as mayonnaise, salad dressing, and soft cheese (O/W). The droplet size distribution in these emulsions influences their taste, smell, and appearance, as well as their shelf life and spread behavior. Bruker’s minispec allows a fast, non-invasive, and accurate analysis of the droplet size distribution in these products. It is based on a Time Domain (TD) NMR technique which is equally applicable to free and to flocculated droplets. Moreover, it has the ability to assess individual droplet sizes rather than cluster sizes.
IntegrityUnlike conventional techniques as light microscopy, laser light scattering or electric sensing, TD-NMR requires minimum sample preparation and no dilution. Samples remain unaltered.
It is much faster than light microscopy, has not the restriction to only O/W emulsions as laser light scattering and is much more precise than electrical sensing. And it has the lowest cost-of-ownership per measurement among all competing methods!
